A whole leg of lamb butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink on top of fragrant pilaf rice.
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Roast Ribeye of Beef with Confit Potatoes & Salsa Dragoncello
This recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.
Salsa dragoncello
Dragoncello is Italian for tarragon, making this a tarragon salsa. Fantastic with both fish and meat, it will make an excellent addition to your repertoire.
Lamb Rump with Asparagus, Jersey Royals & Wild Garlic Salsa Verde
A dish that is deeply evocative of British Springtime. Beautifully pink lamb, with carefully rendered fat and perfectly peak-season vegetables.
Minted yoghurt
With distinctly Mediterranean roots, this cooling mint yoghurt gets a little lift from grated garlic, salt, lemon, olive oil, and plenty of fresh chopped mint.
Lamb Chops with Cucumber, Onion & Herb Salad & Minted Yoghurt
These chops, all fatty and caramelised, sit perfectly with this simple, light salad and minted yoghurt on the side. A perfect easy supper for the summer months.
Topside with Radicchio, Hazelnut & Parmesan Salad
A spring salad of rare roast topside with radicchio, hazelnuts and parmesan. A fresh, seasonal alternative to the classic Sunday roast.
Cannon of Lamb with Jewelled Couscous & Chermoula
Lightly spiced, then pan-roasted, and finished in the oven, this tender cut perfectly matches a couscous full of little treats and a vibrant green chermoula.
Coronation Mutton Burger
A special release for the bank holiday weekend surrounding the coronation, rich deep burgers of minced mutton and dried apricots get the treatment here.
Sharing Bavette with Roast Tomato & Bone Marrow Butter
Pair one of the great bistro steaks with this dynamic butter — made with slow-roasted tomatoes, bone marrow, softened shallots, tarragon, and green peppercorns.